Panaderia y Tamaleria Sanchez Bakery – Joliet, IL: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (815) 603-1600 to check today's hours. Know the hours? Send them to us.

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205 Ruby St, Joliet, IL 60435

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Address205 Ruby St, Joliet, IL 60435

Phone(815) 603-1600

StyleMexican panadería

CountyWill County

Time zoneCentral Time

From city center0.4 mi northwest

About Panaderia y Tamaleria Sanchez Bakery

Panaderia y Tamaleria Sanchez Bakery serves Joliet from 205 Ruby St, about 0.4 mi northwest of central Joliet.

It is one of 19 bakeries and sweet shops we list in Joliet — about one per 7,991 people living in the city. Nearest alternative: Jenny's Bakery at 850 Collins St, 0.7 mi away.

Opening hours for Panaderia y Tamaleria Sanchez Bakery are not verified in our data. A quick call to (815) 603-1600 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a Mexican panadería like this one — the bakery's own selection may differ.

Full menu

Pan Dulce

Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.
ElotePan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.

Galletas y Polvorones

Polvorón de NuezMexican wedding cookies made with ground pecans, baked into small balls and rolled in powdered sugar for a soft, nutty crumble.
Polvorón TricolorA thick shortbread cookie striped pink, white, and yellow or chocolate, with a sandy texture that dissolves into a vanilla-sweet finish.
Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.

Empanadas y Rellenos

Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.
Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.